Egg muffins are a great way to spice things up and keep morning meals interesting. Plus, they’re adorable, hearty, and easy to make.
The best way to maintain a healthy eating lifestyle is preparation. For me, breakfasts were a big deal in a corporate office where donut boxes and vending machines prevail. These egg bites were a problem-solver for avoiding those temptations.
Meal prepping on a Sunday night is a great way to get a jump on the work week! Within 2 hours, you can cook all of your meals for the week or start by just making breakfasts which is an easy 25 minutes. Since breakfast is the most important meal of the day and eggs are a great source of protein – it just makes sense.
Early apologies to all my vegan and vegetarian pals – eggs are not the best source of protein, but it is a good replacement for those prone to consume carbs and sugary morning items. Egg breakfasts are a great choice…as long as it is not accompanied by home fries, salsa, heavy cheeses, and/or other grains like pancakes or waffles. Frittatas are a good option, but they often include crusts and heavy cream. And our arch nemesis, Cholesterol, is not a factor because these egg bakes skip most of the yolks (2 out of 12 ain’t bad baby).
Eggs also promote satiety, meaning you’ll feel fuller for longer. In turn, you will eat less which will be conducive to your overall weight-loss goals (if that’s a goal). These seven recipes are my top favorites! The ingredients vary, but the cooking directions are the same (included below).
General baking instructions for all: Preheat oven to 350°. In a large bowl, beat a dozen eggs with a spoon (learned this trick at the Waffle House). Season to taste (I typically use a little sea salt, black pepper, and dried parsley). Use the spoon to pour the eggs into muffin cups coated with cooking spray or EVOO. If you have a non-stick silicone pan, you do not need to oil or spray the muffin cups. Bake 20-25 minutes or until a poke with a fork (knife or toothpick) comes out clean.
Refrigerate (or double up the recipe and freeze half): Use a knife to pop out the baked egg muffins and THEN set them aside to cool. Make sure to do this because the tin pan will still be hot and will continue “cooking” the eggs and dry them out. Transfer to resealable plastic baggies or place them in a glass Tupperware container. Refrigerate. Done! For on-the-go or quick office breakfasts, microwave 2-4 egg muffins for 30-60 seconds or until heated. Serving: One dozen eggs (12 egg whites + only 2 yolks) cooked in a 24-cup pan yields 3-4 cups a day.
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